360 Training Food Handlers Practice Exam 2026 – Your All-In-One Resource for Exam Success!

Washing hands properly is a critical component of food safety. The correct procedure begins with using soap and running water. This method effectively removes dirt, pathogens, and food residues from the hands, which is essential in preventing foodborne illnesses.

Using running water is important because it creates a barrier that helps rinse away contaminants. Soap further aids in this process by breaking down grease and other residues. After rinsing, drying hands with a paper hand towel is a best practice in food handling environments. Paper towels are preferred because they are single-use, reducing the risk of cross-contamination, and they also provide a means to turn off faucets or open doors, further minimizing contact with unclean surfaces.

While other options mention rinsing or drying methods, they lack the essential components of effective handwashing. For example, rinsing hands in cold water doesn't ensure thorough cleaning, and drying hands on a cloth may transfer bacteria back onto clean hands, compromising food safety. Using hand sanitizer alone does not substitute for washing, as it is less effective when hands are visibly soiled. Wiping hands on an apron is also inadequate, as it does not properly clean or dry the hands and can reintroduce contaminants.